Nothing couldn’t be easier to make something so pleasing to your family or guests than this dish, as it has everything they always are fond of – the delicious taste, mouthwatering aroma and the juicy appearance .
Kids love the silky and succulent lamb pieces that melt into their mouths and the gravy, which is not so spicy, but full of flavours. The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.
What you need to make this delicious dish:
|Spring lamb in medium size pieces||300 g|
|Onion||1 large or 2 medium|
|Coriander powder||2 tsp|
|Cumin powder||2 tsp|
|Salt to taste||1 tsp|
|Chili powder||2 tsp|
|Ginger garlic paste||2 tbsp|
|Olive oil or any kind of oil||2 tbsp|
|Garam masala for sprinkling on top||1 tsp|
Let’s get started:
Pressure cook it
- Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender. 4 – 6 whistles depending on your pressure cooker
- Keep the pressure cooked lamb aside which will look like this,
- Now, in a wide wok, add 2 tbsp of oil.
- Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
- Now add the remaining half of the chopped onion. Saute until golden.
- Add a slit green chili.
- Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
- Add all the spices, chili powder, turmeric, pepper powder and salt. Fry.
- Add the chopped tomato.
- Fry until all comes together and oil separates.
Add lamb pieces first then gravy
- Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
- Now pour the gravy into the wok. If the gravy is not enough add a little hot water
- Mix thoroughly, cover and simmer under low flame
- After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
- Sprinkle garam masala on top
- Garnish with chopped coriander leaves.
- Cover and let the stew to rest. This allows the meats to absorb all the aromatic flavours of spices
- Time to serve for all hungry mouths!!!